Print Recipe

Chicken and Vegetable Stew
(Saucochi di Gallinja)



  • 1 (2 1/2 to 3 pound) broiler-fryer chicken, cut up
  • 6 cups water
  • 2 tablespoons instant beef bouillon
  • 2 medium tomatoes, chopped
  • 2 medium onions, chopped
  • 2 medium potatoes, cut into 1/2-inch slices
  • 2 medium sweet potatoes or yams, cut into 1/2-inch slices
  • 3 ears sweet corn, cut into 3 pieces
  • 1/4 pound winter squash, pared and cut into 1/2-inch pieces (1 cup)
  • 1/2 cup fresh or frozen green peas
  • 1 small hot chile pepper, stemmed, seeded and sliced
  • 2 teaspoons salt
  • 1/4 teaspoon pepper
  • Chopped chives


  1. Heat chicken, water and bouillon to boiling in Dutch oven; reduce heat. Cover and simmer 30 minutes. Skim off fat. Add remaining ingredients except chives. Heat to boiling; reduce heat. Cover and simmer until thickest pieces of chicken are done and vegetables are tender, about 20 minutes.

Garnish each serving with chives.

Yields 8 or 9 servings.

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